Crunchy Matcha Cookie Recipe | Rich with White Chocolate and Nuts
arasaki
Matcha Lab
Rich Matcha Ice Cream Recipe
arasaki
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Craving a rich, fragrant matcha dessert? Why not try making your own homemade matcha ice cream?
This recipe uses whipped whole eggs for a fluffy texture and creamy finish. It’s a luxurious treat that’s surprisingly easy to make.
No ice cream maker needed — just your freezer!
No.1
Naoki Matcha
Price
$23.99 (40g)
Price per gram
$0.60/g
Reviews
No.2
Jade Leaf Matcha
Price
$24.99 (30g)
Price per gram
$0.83/g
Reviews
No.3
Midori Spring Emerald
Price
$35.00 (40g)
Price per gram
$0.88/g
Reviews
No.4
KIYO Matcha
Price
$25.99 (40g)
Price per gram
$0.65/g
Reviews
No.5
Dr. Weil Matcha Kari
Price
$45.99 (100g)
Price per gram
$0.46/g
Reviews
Ingredients (Fits in a container 3.5 × 17 × 5.5cm)
- Matcha powder … 16g
- Milk … 90ml
- Heavy cream … 200ml
- Whole eggs … 3
- Granulated sugar … 70–80g (adjust to taste)
Instructions
① Make the Matcha Paste
Gradually add warm milk (90ml) to matcha powder (16g), mixing thoroughly to prevent lumps and create a smooth paste.
② Whip the Eggs
Crack 3 whole eggs into a bowl and whip with a hand mixer until pale and fluffy.
③ Whip the Cream
In another bowl, combine heavy cream (200ml), granulated sugar (70–80g), and the matcha paste from step ①. Whip until stiff peaks form.
④ Combine the Mixtures
Gently fold the whipped egg mixture from step ② into the matcha cream using a spatula. Mix carefully from the bottom to avoid deflating the foam.
⑤ Freeze
Pour into a container, level the surface, and freeze for 3–4 hours until firm.
Tips for the Best Results
- Add the warm milk gradually to the matcha to avoid clumps
- Whip the eggs and cream well for a fluffy, airy finish
- For a less sweet version, 70g of sugar is a great starting point
- Letting it freeze overnight gives a firmer texture and even richer flavor
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Owner of Matcha Lab. Sharing the charm of matcha worldwide, from traditional styles to modern recipes and creative twists.
